Stuffed Eggplant Recipe
Do not fear when you have to impress a crowd. This Stuffed Eggplant recipe is a lifesaver. The Asian dish is eaten as a Side Dish. The key ingredient here is eggplant. Your 85 minutes would be fair enough to make dish. Treat your friends to this Stuffed Eggplant and let them know its taste.
Summary
Preparation Time15 MinCooking Time1 Hr 10 Min
Ready In1 Hr 25 MinDifficulty LevelMedium
Health IndexAverageServings4
Main IngredientEggplant
Reviewed By :
Rashmi
Ingredients
Eggplants - 2 small
Oil - 3/4 cup oil
Shrimp - 1/2 pound raw, shelled, deveined, and diced
Onions - 1 1/2 cups, finely chopped
Garlic cloves - 2
Chili peppers - 1/2 teaspoon, dried, ground
Turmeric - 1/4 teaspoon
Salt - 1 1/2 teaspoons
Anchovy paste - 1 teaspoon
Water - 1/2 cup
Directions
GETTING READY
1) Wash and halve the eggplants lengthwise, then scoop out half of the pulp, coarsely chop and reserve the shells.
2) Preheat the oven to 325°F.
MAKING
3) In a skillet, saute the chopped eggplant, shrimp, onions and garlic in 2 tablespoons oil for 5 minutes.
4) Stir in the chili peppers, turmeric, salt and anchovy paste, mix thoroughly.
5) In a baking pan, pour rest of the oil and water, place the eggplants shells and spoon the shrimp mixture.
6) Cover with an aluminum foil and bake in the preheated oven for 1 hour, uncover and bake for the last 10 minutes.
SERVING
7) Serve immediately on individual serving plates.
1) Wash and halve the eggplants lengthwise, then scoop out half of the pulp, coarsely chop and reserve the shells.
2) Preheat the oven to 325°F.
MAKING
3) In a skillet, saute the chopped eggplant, shrimp, onions and garlic in 2 tablespoons oil for 5 minutes.
4) Stir in the chili peppers, turmeric, salt and anchovy paste, mix thoroughly.
5) In a baking pan, pour rest of the oil and water, place the eggplants shells and spoon the shrimp mixture.
6) Cover with an aluminum foil and bake in the preheated oven for 1 hour, uncover and bake for the last 10 minutes.
SERVING
7) Serve immediately on individual serving plates.
